Kittencals Pumpkin Bread Food

STARBUCKS® PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan.
• Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl.
• Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.

" IT SMELLS LIKE CHRISTMAS" PUMPKIN BREAD

Steps:

• Grease two 9x5x3-inch loaf pans. In a large bowl mix together all of the dry ingredients.
• Blend in the water and oil, and mix in the eggs.
• Blend in the pumpkin.
• Fold in the pecans.
• Divide the batter between the prepared pans.
• Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

KITTENCAL'S JALAPEñO CHEDDAR CHEESE BREAD

Steps:

• Prepare a heavy-duty stand mixer with a kneader blade.
• Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
• Heat milk in the microwave for about 50 seconds on HIGH.
• In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
• After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
• Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if dresired).
• After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
• Gather up dough and knead gently for 30 seconds.
• Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
• Punch down dough and slice into two even pieces.
• Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
• Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
• Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
• Sprinkle on grated Parmesan cheese or sesame seeds.
• Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

COFFEE CAN PUMPKIN BREAD

Steps:

• Combine all ingredients and mix well.
• Divide into 3 coffee cans. Do not fill cans more than 1/2 full! This bread rises over the top of cans even when filled only half full.
• Bake 375 degrees for 1 hour and 15 minutes.

KITTENCAL'S GARLIC BREAD SANDWICH

Steps:

• Heat oven to 400 degrees F.
• Remove garlic bread from the foil wrapping and separate the halves.
• On the bottom half layer turkey, bologna, salami, green pepper, onions.
• Sprinkle black pepper over the onions and peppers, then place the cheese slices on top; top with remaining bread half.
• Place the loaf back into the wrapping and seal (or you may re-wrap with a new large piece of foil).
• Bake for 20 minutes or until hot and the cheese melts (if you want to crisp up the bread slightly then open up the foil wrapping then return to oven to toast the bread).
• Using a serrated knife cut loaf into 6 pieces or as desired.

KITTENCAL'S FRENCH BREAD/BAGUETTE (KITCHEN AID MIXER STAND MIXER

Steps:

• Attach the dough hook to heavy duty stand mixer.
• In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
• Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
• Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
• Place 5-1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
• After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
• Start kneading process adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough (kneading should take about 8 minutes).
• Place the dough onto a lightly floured surface; cover with a clean tea towel and let rest for 3 minutes (this is important, allow to sit for 3 minutes).
• Oil a large deep bowl.
• Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
• Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
• Punch down the dough and remove to a lightly floured surface.
• Divide the dough evenly in half.
• Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
• Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
• Seal edges and seam of each loaf.
• Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
• Place the two long shaped loaves onto the pan seam-side down spacing apart.
• Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
• In a small cup whisk an egg white then brush over each loaf.
• Sprinkle the tops with about 2 teaspoons seasme seeds for each loaf.
• Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
• Preheat oven to 375 degrees F.
• Bake for about 30-35 minutes or until golden brown.

PUMPKIN & GINGER TEABREAD

Steps:

• Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
• Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
• Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

KITTENCAL'S LIGHT WHOLE WHEAT BREAD

Steps:

• Grease two dark metal 8 x 4-inch loaf/bread pans.
• Fit a heavy-duty stand mixer with kneader blade.
• Place both flours into the stainless steel mixing bowl set aside.
• Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
• When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
• In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
• Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
• Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
• After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
• Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
• Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
• Generously oil a large glass or stainless steel bowl.
• Place the dough in the bowl; turn to coat the dough with oil.
• Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
• Punch down the dough then slice into two equal pieces.
• Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
• Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
• Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
• Repeat with the remaining dough.
• Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
• Set oven to 375°F.
• Bake for about 25 minutes, or until the top is golden dark brown.

KITTENCAL'S PUMPKIN BREAD

Steps:

• Set oven to 350 degrees (oven rack set to second-lowest position).
• Butter three 7 x 3-inch loaf pans.
• In a bowl whisk together the pumpkin puree with eggs, oil, vanilla, apple juice or water and both sugars until well blended.
• In another bowl mix together the flour, baking soda, salt, cinnamon, cloves, nutmeg and ginger powder; add to the pumpkin mixture using a wooden spoon just until blended.
• Mix in chopped cranberries or raisins.
• Evenly divide into the baking pans.
• Bake for about 50-60 minutes or until the loaves test done.